vegan everything cookies.

We're making cookies today. What else is new. 

You know what is new? Spring time. Spring time hasn't really arrived yet here in the Twin Cities, but we're holding on pretty well. We're optimistic.

Who know who I recently realized is not optimistic? Our friendly meteorologists. How many times have you heard one tell you it's okay that it's going to snow more than once in the second week of April? NONE. TIMES. 

When I'm a meteorologist...I will take advantage of the power I have to make someone's day better by saying something good about the snow/rain mix on a 33 degree spring day. 

I'm not going to be a meteorologist. And that had nothing to do with what we're making today.

OKAY THESE COOKIES have everything except for chocolate in them. Sometimes you need that.

We start out by mixing our mix-ins together. Today we have rolled oats, coconut, dried cranberries, rice krispies, and some kind of nice, hearty flake cereal.

We get our usual suspects. Our dry ingredients.

 Our sometimes unusual vegan substitution wet ingredients. (My mom made that purple bowl for me. Thanks, mom.)

We form a nice ol' cookie dough and throw them in the oven.

Nice.

Vegan Everything Cookies

1 cup all-purpose flour
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1 flax egg
1/3 C canola oil
1/2 C brown sugar
1/2 C white sugar
1 tsp vanilla

Mix-ins:
1/2 C rice krispies
1/2 C flake cereal (or one whole cup of either)
1/2 C dried fruit
1/2 C coconut (shreds or flakes)
1/2 C old-fashioned oats

Preheat that oven of yours to 350 degrees and prepare one big cookie sheet.

In a medium sized bowl combine all mix-ins.

In large bowl sift together flour, baking powder, baking soda, and salt.

In a medium bowl whisk together sugars, flax egg, oil, and vanilla. (combine really well)

Pour wet ingredients into dry and stir to combine. If dough looks dry, add a splash of milk. Add mix-ins  and combine thoroughly.

Form balls of dough and place on cookie sheet. Flatten each ball slightly with the palm of your hand. Bake 10-12 minutes and let cool on cookie sheet for five minutes before moving to a wire rack.